Red Bean Hummus Recipes
EASY ROASTED RED PEPPER HUMMUS
This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Yield 2
Number Of Ingredients 6
Steps:
- In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 44.1 g, Fat 26.9 g, Fiber 10.8 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 908.5 mg, Sugar 1 g
HOW TO MAKE RED KIDNEY BEAN HUMMUS
How to Make Red Kidney Bean Hummus. Middle Eastern hummus is usually made with chickpeas. This version of hummus was redesigned in the USA and is a bit different. It has a milder flavor. The ingredients are similar, but with a twist of...
Provided by wikiHow
Categories Middle Eastern Cuisine
Number Of Ingredients 9
Steps:
- Open a can of kidney beans and wash the beans with purified water.
- Empty the can of kidney beans into the food processor.
- Add 2 tablespoons of unroasted Tahini (sesame seed butter).
- Add 3 teaspoons of soy sauce.
- Add 3 tablespoons of fresh lemon juice.
- Add 2-3 cloves of chopped or pressed garlic, according to your taste.
- Add a pinch of cayenne according to taste. (Don't add too much, though. Cayenne is very strong.)
- Start the food processor and run it for 2 minutes or until the mixture is very smooth.
- Taste and adjust the flavor by adding lemon juice and/or soy sauce. When you master those two you can adjust the tahini. It takes 5 to 6 tries to get it right, and you may spoil the lot on the first try if you make large adjustments.
- Serve with bread, crackers, or in wraps, and enjoy a unique flavor of hummus with a flavor penchant on "Pâté de Foie Gras".
RED BEAN HUMMUS
My husband and I recently had a red bean hummus at a restaurant and it was amazing. I like hummus okay, but thought this was so much better. I was surprised to not see any recipes on Zaar for it though. I knew it couldn't be a totally original idea so a quick internet search found this recipe from www.noteatingoutinny.com. According to the website but not using tahini in the recipe you further lower the fat content of the dish. Best of all, according to the website, the dish costs only $1.15 to make in March of 2007. While I am sure the cost has increased since the original posting I have to assume it is still an inexpensive dish.
Provided by Erindipity
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Blend ingredients in a food processor until well combined.
- Chill first or serve immediately with chips, pita or any crusty bread.
Nutrition Facts : Calories 477.8, Fat 11.5, SaturatedFat 2, Cholesterol 2.9, Sodium 448, Carbohydrate 71, Fiber 21.3, Sugar 3.7, Protein 26.2
BUTTER BEAN HUMMUS
This creamy and nutritious butter bean hummus is a delicious alternative to a traditional hummus, with the classic flavours of garlic, lemon and tahini.
Provided by Kate Ford | The Veg Space
Categories dip
Time 5m
Number Of Ingredients 7
Steps:
- In a blender or food processor, blitz together the tahini, lemon juice, garlic and water to a paste.
- Drain and rinse the butter beans and add to the blender, along with the olive oil, cumin and a generous seasoning of salt.
- Blitz again until the hummus has reached a smooth purée. Taste and add more salt, lemon juice or olive oil as required.
- Serve with a drizzle of olive oil and an (optional) sprinkle of paprika.
Nutrition Facts : Calories 156 kcal, Carbohydrate 13.3 g, Protein 5.4 g, Fat 10 g, SaturatedFat 1.5 g, Sodium 17 mg, Fiber 3.5 g, Sugar 1.5 g, ServingSize 1 serving
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